Cook Japan, Stay Slim, Live Longer by Hashimoto, Reiko -- Read -- Imperial Library of Trantor

Index

Cover Title Page Contents Preface Introduction Equipment and Utensils Storecupboard Ingredients Fresh Ingredients Drinks Basics and Sauces

Dashi Stock Vegetarian Stock Noodle Broth Plain Rice Sushi Rice Teriyaki Sauce Japanese Mayonnaise

Small Bites

Venison Tataki with Wasabi Parsnip Mash Miso Ginger Pea Patties Plum and Ginger Pork in Lettuce Cups Crispy Prawn Wontons Calamari and Watercress Tempura Horse Mackerel and Onion Patties Miso Arancini Crisp-Fried Shiso Avocado Japanese Padron Peppers Edamame and Tofu Dip

Rice

Grilled Salmon and Rice Soup Tuna Tartare Rice Wild Japanese Mushroom Rice Unagi Eel Donburi Calamari Stuffed with Sticky Rice Prawn and Tofu on Rice Autumn Rice Hijiki Seaweed Rice Japanese Miso Risotto Super Vegan Donburi

Noodles

Ramen Noodles with Pork Broth and Char-Siu Pork Shirataki Noodles with Chuka Sauce Seared Duck Breast Soba in Broth Bang Bang Chicken with Somen Noodles Udon Noodles with Curry Sauce Soba Noodle Rolls with Nori Sheet Japanese Savoury Pancake Yakisoba with Fried Egg Udon Noodles with Enoki Mushrooms and Arame Seaweed Soba Noodles with Broccoli Pesto White Miso Spaghetti Carbonara

Fish and Shellfish

Blowtorched Pickled Mackerel Sardines with Umeboshi Yellowtail Sashimi with Yuzu and Truffle Dressing Tuna Tataki with Avocado Mousse Salmon Winter Soup Blowtorched Salmon with Yuzu Ponzu Dressing Kombu-Cured Sea Bream with Yuzu Ponzu Jelly Sea Bass with Yuzu Miso Soft Prawn and Crab Cakes Spicy Miso Soup with Prawn and Chicken Quenelles Japanese-Style Lobster Thermidor Miso Scallop with Edamame Purée

Meat and Poultry

Sweet Ginger Meatballs Miso Apple Pork Belly Pork, Calamari and Green Beans in Spicy Soy-Mayo Teriyaki Croquettes Wafu Miso Steak Beef Cubes with Japanese Tomato Sauce Veal Fillet with Ginger, Soy and Blue Cheese Sauce Grilled Duck with Plum Miso on Magnolia Leaves Guineafowl with Miso Sweetcorn Purée Chicken in Hot and Sour Broth Chicken and Vegetable Katsu Chicken Breast with Yakumi Sauce

Vegetables and Seaweed

Vegetarian Gyoza Dumplings Asparagus and Umami Dashi Jelly with Onsen Tamago Butternut Squash with Okra and Almond Mochi and Rainbow Veg with Kombu Butter Sauce Cloudy Soup Umami Tomato Soup with Tofu Croutons Pickled Courgette and Samphire Sesame Lotus Root Salad Baked Aubergine with Miso, Chicken and Mozzarella Vegetable Tempura Arame Seaweed and Calamari Salad Dulse Seaweed and Avocado Salad with Ume Dressing

Tofu and Egg

Steamed Tofu with Spicy Pork Chakin Tofu in Ginger Broth Prawn and Chicken Tofu Fritters Tofu Burgers with Oroshi Teriyaki Sauce Asian Tofu Dango Soup Tofu Sesame Katsu Agedashi Tofu in Prawn Broth Steamed Tofu with Scallops and Shiitake Mushrooms Aubergine Steak with Smoked Tofu and Shiitake Mushrooms Savoury Steamed Egg Custard Japanese Sweet Omelette Vegetable Tamago-Yaki with Thick Ponzu Sauce

Nabe

Traditional and Regional Nabe Selection Sukiyaki Nabe Shabu Shabu Nabe Soy Milk and Chilli Nabe Monkfish Nabe Japanese Pot-Au-Feu

Sushi

Salmon Special Scattered Sushi – Chirashi Eel and Avocado Roll Salmon Inside Out Roll Soft-Shell Crab Roll Rich Vegetarian Roll Vegetarian Hand-Moulded Nigiris Hand-Moulded Nigiri Courgette Nigiri Sweetcorn Gunkan Nigiri Cucumber and Wakame Gunkan Nigiri

Sweet

Strawberry Mochi Black Sesame and Cherry Blossom Tortes Green Tea Dorayaki Pancakes Matcha Soufflé Yuzu Posset with Sesame Shortbread Plum Wine Jelly with Ginger Plum Compote Caramel Ginger Tofu Cheesecake Buckwheat Crepes with Miso Custard Yuzu Ginger Sorbet Black Sesame Praline Ice Cream Cherry Blossom Ice Cream Sho-Yu Ice Cream Marbled with Chocolate

Acknowledgements About the Author eCopyright